why make this recipe
This meal brings bold flavors and simple steps. You get garlic lamb chops, creamy shrimp Alfredo, and roasted broccolini in one plate. It feels like a special dinner but cooks fast. Pair it with a warm bowl like this creamy roasted tomato soup for a full meal: creamy roasted tomato soup.
introduction
This recipe mixes meat, pasta, and greens. The lamb gives a rich taste. The shrimp Alfredo adds cream and cheese. The broccolini gives a fresh bite. You can cook most parts at the same time. That makes this a great choice for weeknights or guests.
how to make Garlic Lamb Chops, Shrimp Alfredo & Roasted Broccolini
- Start with the lamb chops. Season with salt, pepper, garlic, and herbs. Heat 2 tbsp olive oil in a hot pan. Sear chops 3–4 minutes per side until browned. Add 1 tbsp butter and 1 tbsp balsamic vinegar. Spoon the glaze on the chops and remove from heat to rest.
- Cook 1/2 lb fettuccine pasta following package instructions. Save 1/4 cup pasta water before draining.
- In the same pan, melt 2 tbsp butter. Sauté 1/2 lb shrimp with 3 cloves minced garlic until shrimp turn pink and firm. Remove shrimp and keep warm.
- Pour in 1 cup heavy cream and add 1/2 cup grated Parmesan and 1/2 tsp Italian seasoning to the pan. Stir until sauce is smooth. If the sauce is too thick, add some reserved pasta water. Toss the pasta and shrimp in the sauce. Taste and add salt and pepper if needed. Garnish with chopped fresh parsley.
- Toss 1 bunch broccolini with 1 tbsp olive oil, salt, pepper, and a little garlic powder. Roast at 425°F for 12–15 minutes until tender and slightly charred. Finish with a squeeze of lemon if you like.
Serve the lamb chops alongside the shrimp Alfredo and roasted broccolini.
Ingredients :
4 lamb chops, 2 tbsp olive oil, 4 cloves garlic, minced, 1 tsp fresh rosemary or thyme, 1 tbsp balsamic vinegar, Salt & cracked black pepper, 1 tbsp butter, 1/2 lb fettuccine pasta, 1/2 lb large shrimp, peeled & deveined, 2 tbsp butter, 3 cloves garlic, minced, 1 cup heavy cream, 1/2 cup grated Parmesan, 1/2 tsp Italian seasoning, Salt & pepper to taste, Fresh parsley, chopped (for garnish), 1 bunch broccolini, 1 tbsp olive oil, Salt, pepper, and garlic powder to taste, Squeeze of lemon (optional)
Directions :
- Season chops with salt, pepper, garlic, and herbs. In a hot pan with olive oil, sear chops 3–4 mins per side. Add butter & balsamic vinegar to glaze.
- Cook fettuccine according to package instructions. Reserve 1/4 cup pasta water.
- Sauté shrimp in butter with garlic until pink and tender.
- In the same pan, pour in cream, Parmesan, and seasonings. Stir until smooth, then toss in pasta and shrimp.
- Toss broccolini with oil and seasonings, then roast at 425°F for 12–15 mins.
how to serve Garlic Lamb Chops, Shrimp Alfredo & Roasted Broccolini
Place a scoop of shrimp Alfredo on each plate. Lay a lamb chop beside the pasta. Add a few stems of roasted broccolini for color and crunch. Garnish with parsley and a lemon wedge if you like. Serve with crusty bread or garlic bread rolls for soaking up the sauce: garlic bread rolls.
how to store Garlic Lamb Chops, Shrimp Alfredo & Roasted Broccolini
Cool food to room temperature before storing. Keep pasta and shrimp sauce in an airtight container in the fridge for up to 3 days. Store lamb chops and broccolini in a separate container for best texture. Reheat gently on the stove or in the oven. Do not freeze cream sauce; thawed cream sauces can split.
tips to make Garlic Lamb Chops, Shrimp Alfredo & Roasted Broccolini
- Pat lamb chops dry before seasoning. This helps a good sear.
- Use high heat to get a nice brown crust on the chops.
- Do not overcook shrimp. They cook fast and turn rubbery if left too long.
- Warm the cream sauce slowly and stir often to keep it smooth.
- Roast broccolini on a hot tray so it chars a bit and stays crisp.
- Serve with a simple side like balsamic roasted mushrooms for a fuller plate: balsamic roasted mushrooms with herby kale mashed potatoes.
variation (if any)
- Swap fettuccine for linguine or penne.
- Use chicken instead of shrimp for a milder protein.
- Replace broccolini with asparagus or green beans.
- For less cream, use half-and-half and add a little pasta water to thin the sauce.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw shrimp fully and pat dry before cooking to keep the sauce from watering down.
Q: How do I know when lamb chops are done?
A: Use a meat thermometer. Aim for 135°F for medium-rare and 145°F for medium. Let meat rest a few minutes before serving.
Q: Can I make the sauce ahead?
A: You can make the cream sauce a few hours ahead. Reheat gently and add a splash of pasta water if it gets too thick.
Q: Can I skip the balsamic on the lamb?
A: Yes. The balsamic adds a sweet tang, but the lamb is still good with just butter and herbs.
Q: Is this meal kid-friendly?
A: Yes. You can make the sauce milder and serve smaller portions of lamb for kids.
Conclusion
If you want more dinner ideas like this, check a restaurant-style dinner menu for inspiration: Dinner Menu – Brio Italian Grille.
Garlic Lamb Chops, Shrimp Alfredo & Roasted Broccolini
Ingredients
Method
- Season the lamb chops with salt, pepper, garlic, and herbs.
- Heat olive oil in a hot pan.
- Sear the lamb chops for 3–4 minutes per side until browned.
- Add butter and balsamic vinegar to the pan and glaze the chops.
- Remove from heat and let rest.
- Cook fettuccine pasta according to package instructions. Reserve 1/4 cup of pasta water before draining.
- In the same pan, melt butter and sauté shrimp with minced garlic until shrimp turn pink and firm.
- Remove shrimp from the pan and keep warm.
- Pour in heavy cream, add Parmesan and Italian seasoning into the pan.
- Stir until sauce is smooth. If the sauce is too thick, add reserved pasta water.
- Toss the pasta and shrimp in the sauce and adjust taste with salt and pepper.
- Garnish with chopped parsley.
- Toss broccolini with olive oil, salt, pepper, and a bit of garlic powder.
- Roast at 425°F for 12–15 minutes until tender and slightly charred.
- Finish with a squeeze of lemon if desired.
- Place a scoop of shrimp Alfredo on each plate.
- Lay a lamb chop beside the pasta.
- Add a few stems of roasted broccolini for color and crunch.
- Garnish with parsley and a lemon wedge if desired.
- Serve with crusty bread or garlic bread rolls.